Seafood

Shrimp Enchiladas

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With a light cheesy sauce and juicy shrimp, this is a nice change from the original version.

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For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Cook shrimp until pink.
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Place grilled onions and peppers into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper. Set aside
ShrimpEnchilada6When blending small quantities like for this sauce, you really need a mini food processor, or a mini blender attachment. But if you don’t have one try this –  use a standard mouth mason jar with your blender, it will fit!

ShrimpEnchilada5 Chop or keep whole the shrimp and place in a bowl along with tomatoes, cheese, and cilantro. Season to taste with salt and pepper.
ShrimpEnchilada2Divide mixture into 8 and roll up into tortillas. Place seam side down into a greased baking dish, and brush tortilla tops with remaining oil (top with cheese if desired). Bake at 375°F for 20 minutes, or until golden. Drizzle with sauce to serve.
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Shrimp Enchiladas

Marla Hingley
With a light cheesy sauce, this is a nice change from the original version.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

Filling

  • ½ lb shrimp peeled & deveined
  • 2 Tbsp olive oil divided
  • 14 oz canned whole tomatoes drained, crushed by hand
  • 1 cup GF Monterey jack cheese shredded
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste

Sauce

  • 1 small onion quartered
  • 1 jalapeno seeded
  • 1/3 cup GF chicken stock or white wine or lemon juice
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste

Instructions
 

  • Saute shrimp in 1 Tbsp oil until fully cooked. Chop then place in a bowl along with tomatoes, cheese, and cilantro. Season to taste with salt and pepper.
  • Divide mixture into 8 and roll up into tortillas. Place seam side down into a greased baking dish, and brush tortilla tops with remaining oil. Bake at 375°F for 20 minutes, or until golden.
  • For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Place into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper.
  • To serve, drizzle sauce over enchiladas.

 

 

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